F&B Executive Chef

DOLPHIN HOTEL MANAGEMENT•Stamford, CT

7d•Onsite

About The Position

Executive Chef - Stamford Marriott Hotel & Spa At Dolphin Hotels, we are committed to empowering the well-being of our guests by providing a refreshing environment, thoughtful amenities, and revitalizing programming to help ensure that they leave feeling better than when they arrived. We recognize that travel can be disruptive to our guests’ well-being, and we’re energized to assist as partners in helping them maintain control and soaring above it all while on the road. Everything we do is designed to help guests be at their best, and they appreciate our supportive attitude, anticipatory service and extensive knowledge on how to best assist them throughout their stay. We are looking for dynamic people who are excited to join the team and ready to jump into any situation to give a helping hand. If you’re someone who has is positive, adaptable and intuitive, and has a genuine interest in the well-being of others around you, we invite you to discover how at Dolphin, together we can rise. Job Summary The Hotel Executive Chef is responsible for overseeing the culinary operations of the hotel, including menu development, food preparation, and kitchen management. This role involves leading the culinary team, ensuring the highest standards of food quality and presentation, and creating memorable dining experiences for guests. The Executive Chef plays a vital role in managing the kitchen budget, inventory, and compliance with health and safety regulations.

Requirements

Culinary degree or equivalent training from a recognized culinary school.
Minimum of 5-7 years of experience in a culinary role, with at least 5 years in a leadership position, preferably in a full service hotel or high-volume restaurant.
Strong leadership and team management skills.
Excellent culinary skills with a thorough understanding of various cooking techniques and cuisines in Banquets and Restaurant
Knowledge of food safety regulations and best practices.
Strong organizational and communication skills.
Ability to work in a fast-paced environment and manage multiple priorities.
Creativity and passion for food and hospitality.
Ability to stand for long periods while working in the kitchen.
Capability to lift and carry heavy items, up to 50 pounds.
Ability to work in a hot, fast-paced environment and handle stressful situations.
Must be available to work flexible hours, including nights, weekends, and holidays as required.

Responsibilities

Leads kitchen and dish washing team.
Provides direction for day-to-day operations.
Understands culinary team positions well enough to perform duties in associate's absence or determine appropriate replacement to fill gaps.
Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
Encourages and builds mutual trust, respect, and cooperation among team members.
Serving as a role model to demonstrate appropriate behaviors.
Ensures property policies are administered fairly and consistently.
Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
Establishes and maintains open, collaborative relationships with team and ensures associates do the same within the hotel team.
Solicits associates feedback, utilizes an "open door" policy and reviews associates satisfaction results to identify and address associates problems or concerns.
Demonstrate new cooking techniques and equipment to Culinary team.
Interacts with the Catering department team regarding menu composition for catering events.
Develops and implements guidelines and control procedures for purchasing and receiving area.
Communicates the importance of safety procedures, detailing procedure codes, ensuring culinary team understanding of safety codes, monitoring processes and procedures related to safety.
Manages department controllable expenses including food cost, supplies, uniforms and equipment.
Participates in the budgeting process for areas of responsibility.
Knows and implements the brand's service standards.
Provides direction for menu development.
Monitors the quality of raw and cooked food products to ensure that standards are met.
Determines how food should be presented, and create decorative Buffet displays.
Recognizes superior quality products, presentations and flavor.
Ensures compliance with food handling and sanitation standards.
Follows proper handling and right temperature of all food products.
Ensures culinary team maintain required food handling and sanitation certifications.
Prepares and cooks foods of all types, either on a regular basis for special guests events, catering functions and associates cafeteria.
Provides and supports service behaviors that are above and beyond for customer satisfaction and retention.
Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.
Interacts with guests to obtain feedback on product quality and service levels.
Responds to and handles guest problems and complaints.
Empowers kitchen team to provide excellent customer service. Establishes guidelines so team understand expectations and parameters. Ensures employees receive on-going training on menu items.
Reviews guest satisfaction results and other data to identify areas of improvement.
Identifies the developmental needs of culinary team and coaching, mentoring, helping team to improve their knowledge or skills.
Ensures employees are treated fairly and equitably.
Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations.
Administers the performance appraisal process for direct reports.
Observes service behaviors of employees and provides feedback to individuals and or managers.
Manages employee progressive discipline procedures for areas of responsibility.
Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOP).
Provides information to executive teams, managers and supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.